In a small bowl, whisk together soy sauce, vinegar, ginger, sugar and crushed red pepper.

Add linguine to the boiling water and cook according to package directions. Drain, place back into the pot and set aside.

While waiting on the pasta, heat oil in a large skillet over medium. Add shrimp and half the garlic - season to taste with salt and pepper. Cook until shrimp are opaque throughout, about 2 to 3 minutes. Scoop the mixture out onto a plate and set aside.

Add cabbage, remaining garlic and 1/2 cup water in skillet. Cook until cabbage is crisp-tender, about 5 to 7 minutes. Place the cabbage, soy-sauce mixture and shrimp into the pot with the pasta and toss well to combine. Serve each portion with a sprinkling of the chopped cilantro.